A partridge in a… mallard, in a fowl, in a goose…

1 Lombard Street’s 14 bird-within-a-bird Tudor feast

1 Lombard Street
1 Lombard Street

Those who revel in festivitiesof a lavish, traditional nature, and are sad to bid farewell to the Christmasfeasting, will be delighted to hear of the treat that 1 Lombard Street restaurant launched earlier this month and will continue to offer in the New Year. For while the partridge is not in a pear tree, it is accompanied by French hens, doves and agoose in this recreation of a Tudor feast at the hands of chef JuriRavagli.

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Served in the splendid surroundings of this Grade II-listed former bank’s private dining room, the menu consists of a 14 “Bird in a Bird” dish. Quail, squab pigeon, teal, wood pigeon, Frenchpartridge, mallard, woodcock, guinea fowl, pheasant, Barbary duck, Aylesbury duck,peacock and a wild American turkey are all deboned, flattened and marinatedindividually in a mixture of herbs and spices for three days before beingstuffed, one inside another, into a huge goose. After six hours ofroasting, the carefully constructed creation is carved into thin slices,revealing not five golden rings but a variety of edible ones, served with root vegetables, game crisps and a rich,gamey jus made from the roasted birds’ bones.

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Serving 20 to 25 guests, the dish is priced at £995, while the intricate preparations needed for such a gastronomic adventure mean that aweek’s advance notice is required. 1 Lombard Street, one of thepillars of culinary life in the City, is conveniently positioned opposite theBank of England – and luckily for diners, any austerity measures clearlyremain on that side of the street.

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